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FOOD SCIENCE > Crystalization > Flashcards

Crystalization Flashcards

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1
Q

Crystal inhibitors

A
  • Acid
  • Fat
  • Protein
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2
Q

Invert sugar

A

sugar formed by hydrolysis of sucrose; a mixture of equal amounts of fructose and glucose

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3
Q

Name the ingredient that helps to invert sugar

A

acid

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4
Q

How can crystallization be prevented?

A

Prevented by adding interfering substances or by adding more sugar

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5
Q

What is mellorine?

A

imitation ice cream

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6
Q

Replacement for butter fat in mellorine

A

hydrogenated vegetable oils

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FOOD SCIENCE (11 decks)

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